I totally forgot how delicious this Easy Garlic Shrimp Pasta dish is! We made it the other night and I decided right away to make it again and record it! At least this way we enjoyed this twice in one week and believe me no one was complaining! If you love shrimp this recipe must be on your bucket list!
I hate it when shrimp is served with a coating or in a sauce that is so heavy you can’t really taste the shrimp. This Easy Garlic Shrimp Pasta leaves such a nice glaze on everything and the shrimp stands out. The shrimp is definitely the star of this dish! Just the way it should be!
This Easy Garlic Shrimp Pasta sauce is so light! Truth be told, I do add more garlic than what this recipe calls for and you can too! Especially if you love garlic as much as we do!
Try making the dish once and you will know for next time if you want or need to add more! As for the tomato sauce. We have made this with tomato sauce on two occasions but truthfully I prefer it without. Both are delicious. My husband Ken loves both and cannot decide which one he likes better.
I urge you to have a look at our video for Easy Garlic Shrimp Pasta below! I think you will be glad you did!
Easy Garlic Shrimp Pasta
- 1-2 pounds large shrimp, around 25, peeled, deveined, tail discarded
- 1 small onion, diced or thinly sliced
- 1-2 tablespoons garlic, minced
- 3 tablespoons olive oil, or a little more to totally coat shrimp
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon red pepper flakes
- 1 pound bite sized pasta, your favorite variety
- 3 tablespoons all-purpose flour
- 3/4 cup clam juice
- 1/2 cup white wine, chicken broth or apple juice
- 1/2 cup chopped fresh parsley
- 1/4 cup butter
- 1 cup tomato sauce optional
In a medium sized bowl combine 1-2 tablespoons minced garlic, sliced onions, 1/4 cup oil, 1/4 teaspoon pepper and 1/4 teaspoon salt. Add shrimp to bowl and toss until the shrimp is totally coated. Let shrimp marinate on your counter for about 20 minutes.
Place a pot of water with some salt on your stove. You are going to be cooking your pasta while you are getting everything else ready. Prepare your pasta according to package directions until the pasta is al dente. Reserve a half a cup or so of the pasta water. Drain and set aside.
Place a large skillet over medium heat. Once skillet is hot add shrimp with all of the marinade. Arrange shrimp in a single layer. Take a moment to make sure all of the shrimp are flat on your pan. Leave it there and do not touch it until oil starts to bubble a little. This should take less than 2 minutes. No more. Next, stir shrimp and cook for another minute. Now grab a bowl and remove shrimp from your skillet. I use a slotted spoon or tongs to do this. As a general rule if shrimp is straight it is under cooked, a complete circle it is overcooked. You want your shrimp to look like the letter C and depending on what kind of shrimp you use a bright pink. Set shrimp aside. Add red pepper flakes. Cook for a few minutes until onions are tender. Stir regularly.
Sprinkle flour all over onion mixture and keep on stirring. After a minute or two add wine, broth or apple juice and continue to stir. Add clam juice, tomato sauce (if using) and parsley. Cook for another couple of minutes. Mixture should start to thicken. Add butter and once melted remove from heat. Dump in shrimp and then pasta. Stir some more until totally incorporated. Add some of your reserved pasta water if you feel sauce is too thick. Serve immediately. Enjoy!
This recipe I believe was adapted from cookscountry.com